So eat your meals heartily, not worrying about what others say about you—you’re eating to God’s glory, after all, not to please them. As a matter of fact, do everything that way, heartily and freely to God’s glory – 1 Corinthians 10:31 (The Message)
Today’s focus will be a little lighter… but at the same time heavier (when it comes to calories!). It’s time for another “foodie” post. You all know I love to share my passion for great food – it goes along with grabbing hold of life, and living like we mean it – and this week around the dining table at Maul-Hall has been most excellent.
What I appreciate the most about the Blue Apron meals I prepare (I’ll order a set of three every five or six weeks) is the challenge of new ideas and techniques. The recipes have exposed me to ideas, and flavors, and grains, and combinations, and seasonings it’s highly unlikely I would have tried in another context.
The devotional tie-in is simple. I am convinced that were created to engage life with more zest, more applied creativity, and more unrestrained joy than we typically allow ourselves to experience. Sometimes we need more than our manageable version of salvation – what we need is transformation…
First, the salmon:
What worked about this dish (photo above) was the introduction of saffron and lemon zest to the light sauce. The carrots were cooked with honey, garlic, and cumin for a glaze, and the potatoes also called for a little saffron in the preparation. The dash of green on the photo is mint – fresh leaves torn and added as garnish at plating.
This flavorful chicken dish is served over a bed of white beans, carrots, and kale, then garnished with thyme breadcrumbs. The key flavors in here are influenced by shallots, dijon mustard, red wine vinegar, and garlic.
As you can tell, this entrée presents beautifully (even better had I browned the chicken!). The background savory hint of thyme is especially inviting.
Finally, we enjoyed the surprisingly appetizing combination of a melted provolone topped garlic cheeseburger, served on a potato bun with pickled beet and roasted potato wedges. I already mentioned this recipe in a post a few days ago, but I’m bringing it back for an encore with today’s feature.
For pairing, I recommend a smooth Cabernet with the salmon, a crisp red zinfandel with the chicken, and a craft IPA with the cheeseburger.
So, salute, cheers, and bon appétit – DEREK